Best Cappuccino Biscotti Recipes

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 F and place rack in center of oven.
• Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
• Reduce oven temperature to 300F and line a baking sheet with parchment paper.
• In a small bowl whisk together the eggs and vanilla extract. Set aside.
• In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
• Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
• With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
• Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
• Remove from oven and let cool on a wire rack for about 10 minutes.
• On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
• Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
• Remove from oven and let cool. Store in an airtight container.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
• Sift the flour, baking powder, cinnamon and espresso powder together
• Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
• Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
• Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
• Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.

WALNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat the oven to 350º F.
• In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
• Place dough onto a floured surface.
• Divide evenly into two pieces.
• Roll the dough into two 12 inch logs.
• Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
• Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
• Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
• Arrange the biscotti on the baking sheet, flat on their side.
• Bake again, at 350º F, for 8 more minutes. Let cool.
• Store in an airtight container.

WALNUT CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed. Place dough onto a floured surface. Divide evenly into 2 pieces. Roll the dough into 2 x 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat--approximately 3.5 in wide. Bake the logs until they spring back when pressed lightly. Allow the logs to cool, then using a bread knife, cut into biscotti about 0.5 in thick. Arrange biscotti on the baking sheet, flat on their side. Bake again, at 350F, for 8 more minutes. Let cool. Store in airtight container.